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So easy and so good. I used unsalted butter because that's what I have. I served it with grilled NY strips. It reminded me so much of the steak frites dinners I had at Brussels when I was working there eons ago.

This is going to be my go to recipe for zucchini fritters.Very good even with dried dill substituted for fresh and mint omitted and is not doughy at all. It is worth growing zucchini just for these fritters.

Lovely recipe and beautiful presentation. However I had to turn the temperature down so the exterior of the cauliflower would not burn and as a result the butter did not brown. Photo here: http://forums.egullet.org/topic/31042-roasted-cauliflower/page__st__390__p__1896179#entry1896179

This recipe makes a wonderful rich turkey stock that is perfect for making Thanksgiving gravy. I had 4lbs of turkey parts from the butcher and added 2 wings (2lbs) and the 2 necks from my two Thanksgiving turkeys. So about 6.5 lbs total turkey bones, with a good amount of meat. I roasted the turkey parts, but did not roast the veggies. I let the stock simmer overnight and then added the chopped veg the next morning and let it go for a few more hours. I was hesitant to add the tomato paste, but ended up adding 2 tbs, instead of the 1/4 cup called for. I would add the whole amount next time. Strained through a chinois and cooled in the fridge. Then reduced the stock to about 2 quarts the following day. Also, this recipe does not include Brussels sprouts as the ingredient list on EYB implies.

I made this recipe with Absolute Citron, and it turned out a nice lemon drop. In usual fashion I will be tweaking this recipe for our "house" recipe by dropping the simple syrup a bit and possibly increasing the amount of lemon juice.

These pancakes have a really nice texture and taste grate. I like that they don't require buttermilk since I don't usually have it on hand. You can't specifically taste the vanilla, but it enhances the flavor of the pancakes. I usually get 12 pancakes from the recipe (~4" wide).

I thought that this might be too much egg, but Ruhlman is on the money with his ratio of 2:1 stock:eggs. I took his advice of pouring some of the pan drippings from the roast turkey into the dressing. I made it in a stoneware pan instead of cast iron because I didn't have a pan big enough and it turned out great.